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Speaker Information IBD Convention 2021

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Speaker Information IBD Convention 2021 Table of Contents Professor Charles Bamforth Richard Boughton Jaydeep Chatterjee Professor Michelle Colgrave Dr Colin Court Eddie Douglas Celina Dugulin Insa Errey Dr Evan Evans Dr Alexander Feiner Weronika Filipowska Professor Glen Fox Graeme Gibson Dr Mark Goldsmith Russell Gosling Tully Hadley Sarah Haigh Bert Hanssen Alyce Hartvigsen Dr Crispin Howitt Philippe Janssens Axel Jany Katie Jessup Dr Jatin Kala Dr Timothy Hobley Andrew Klein Sarah Laing Dr Aldo Lentini James Ludford-Brooks Barry McGuire David Medlyn Rhiannon Mensforth Dr Garry Menz Andrew Mieleniewski David Moody Matt Morisey Douglas Murray Dr Mitchell Nye-Wood Tim Penton Jason Perrault Dr Grzegorz Rachon Gianmaria Ricciardi Ralf Scheibner Richard Searle Phil Sexton Donovan Sparks Roy Spee Dr Doug Stewart Dr Jeff Stewart Dr Sue Stewart John Stuart Sean Symons Danielle Tromp Paul Van Der Vyver Simon Wade Professor Graeme Walker Dr Emma Walker Stuart Whytcross Colin Wilson Leonie Wong Questions? Main Session & Panel Presentations Main session presentations (plenary & concurrent) and Panel session presentation will be made available to view by visiting the virtual “Auditorium” throughout the “live days” of the convention as well as up to one-month post event. View-On-Demand Presentations View-On-Demand presentations will be made available to view by visiting the “View-On-Demand Room” throughout the “live days” of the convention as well as up to one-month post event. Poster Presentations Poster presentations will be made available to view by visiting the “Poster Hall” throughout the “live days” of the convention as well as up to one-month post event. Professor Charles Bamforth Distinguished Professor Emeritus, UC Davis Senior Quality Adviser, Sierra Nevada Brewing Company Bio Dr Charlie Bamforth has been part of the brewing industry since 1978. Formerly with the Brewing Research Foundation (International) and Bass in the UK, he was lead professor of brewing at UC Davis for 20 years from 1999. He is Distinguished Professor Emeritus at UC Davis and also Honorary Professor with the University of Nottingham in England, as well as Senior Quality Advisor to Sierra Nevada Brewing Company. He is the author of numerous articles, papers and books on beer and soccer. Keynote Presentation (Track 1) Session 2 Presentation Topic Trends in the brewing industry Date & Time of Presentation (Perth Time GMT+8) Tuesday, 23 February 2021: 10:08 - 10:10 Presentation Abstract The world has turned upside down in many ways when it comes to brewing. Who would have foreseen the day when people would consider beers loaded with gunk to be things of beauty? At least they are beers, though. What gives with the churning out of alternative beverages from our breweries? Is anything fair game in the pursuit of profit? What genuinely is a healthy choice when it comes to adult beverages? Who are the neo-prohibitionists of the modern era? Will consolidation and acquisition ease off? And how much more momentum is there in the “craft” sector? Where and when is the next technological leap going to be taken? Do we foresee truly disruptive change, or will we inch forward with gradual process evolution? What can we expect in the brewing word post-Covid? What are the key underpinning requirements for tomorrow’s brewing world? How will the brewers of tomorrow be educated? Concurrent Session (Track 1) Session 8 - Barley & Flavour Presentation Topic Flavor stability: a realistic target? Date & Time of Presentation (Perth Time GMT+8) Wednesday, 24 February 2021: 07.00 – 07.30 Presentation Abstract Benjamin Franklin did not say “Beer is proof that God loves us”, but he did say, recognizing Daniel Defoe, that “In this world nothing can be said to be certain, except death and taxes”. Franklin was obviously missing out one other thing that we can be sure of: the flavor of beer changes with time. It can be argued that this can be a good thing – e.g. in very alcoholic beers and in products deliberately aged in wood. For most beers, however, it is undesirable. So how much do we really know about how the shelf life of beer can be genuinely enhanced? Can a brewer really aspire to having flavor robust beer? And in what ways have so many of the prior studies been naïve and unhelpful? Critical inspection of so much of the literature in this challenging area reveals serious problems with the organoleptic methodology. Just what is the reality? Panel Session (Track 1) Session 10 Presentation Topic Where has all the research gone? Date & Time of Presentation (Perth Time GMT+8) Wednesday, 24 February 2021: 09.30 – 11.00 Richard Boughton Brewmaster & CEO, FlavorActiV Bio Richard began his career as corporate brewmaster within a global brewing Group before investing in and joining FlavorActiV as CEO. Today Richard steers FlavorActiV's globally located team, providing leading-edge sensory and freshness quality systems for the world’s leading multi-beverage brand owners. Concurrent Session (Track 2) Session 6 – Brewing Quality Presentation Topic Analysing brewing processes to optimise freshness and extend shelf-life Date & Time of Presentation (Perth Time GMT+8) Tuesday, 23 February 2021: 16.20 – 16.50 Presentation Abstract Today we see intense competition between beer brands but also with the beer category versus other beverages, for "market share of throat." While many beverages remain flavour stable for months, we know beer and juices lose freshness due to flavour change within a few weeks of packaging. Previous technical papers have reported on possible causes and solutions from process optimisation, plant design and materiaIs specifications. This paper will focus on learnings gained from several brewery studies involving the measurement of free radicaIs. While the technology of electron spin resonance (ESR) is not new, its application to deliver increased shelf-life as measured by expert sensory panels is novel. The author will present data collected from several breweries highlighting the process stages before fermentation and not just afterwards where the sharpest focus is usually applied. In contrast to most previous ESR studies, this paper will show the correlation between radicaIs and sensory values and provide the reader with a stepwise approach to extending shelf life by retaining freshness and flavour stability to safeguard shelf life. Jaydeep Chatterjee Senior Application Specialist - Brewing, IFF (International Flavors and Fragrances) Bio Jaydeep Chatterjee graduated from Jadavpur University, India, with a degree in Food Technology and Biochemical Engineering. He is a Master Brewer from IBD and has over 25 years’ experience in brewing and biotechnology industry. Jaydeep joined DuPont in 2016 and is based out of Thailand. He has worked in Asia Pacific, Europe, Middle East and Africa. His primary area of expertise is raw material optimization and experimenting with beers using locally grown raw materials. Concurrent Session (Track 2) Session 9 – Brewing Process 1 Presentation Topic: Brewing more sustainably Date & Time of Presentation (Perth Time GMT+8) Wednesday, 24 February 2021: 08.40 – 09.10 Presentation Abstract: DuPont Nutrition & Biosciences is a pioneer in providing enzymatic solutions to the Food & Beverages industry, as well as a wide range of other industries, such as animal nutrition, biorefineries and detergents industry. Keeping United Nations Sustainable Development Goals, DuPont is addressing seven of the goals through cost effective enzymatic solutions. The seven goals where DuPont is focusing are zero hunger, sustainable cities and communities, good health and wellbeing, clean water and sanitation, affordable and clean energy, responsible consumption and climate action. DuPont carries an extensive portfolio of Brewing and Distilling enzymes currently offering solutions for: 1. Efficient starch liquefaction, 2. Raw material optimization and free amino nitrogen generation 3. Filtration enhancement through viscosity reduction, 4. Saccharification and attenuation improvement 5. Diacetyl control and 6. Malting enhancement. The DuPont team of brew masters and brewing experts is continuously working with brewers to reduce greenhouse gas emissions, save water and energy, brewing great and consistent tasting beers using locally grown, unmalted raw materials. Moreover, with these solutions, brewers may also address some of the most pressing UN sustainability goals. Future innovations from the DuPont brewing enzymes team will focus more on addressing UN sustainability goals and flavor design and control. Follow us on https://www.dupontnutritionandbiosciences.com/brewing.html Professor Michelle Colgrave Edith Cowan University Bio Michelle Colgrave is a Professor of Food and Agricultural Proteomics at CSIRO and holds a joint appointment at Edith Cowan University. Michelle uses proteomics, the study of proteins, using mass spectrometry (MS), to help identify key proteins that will benefit Australia's food and agriculture industries and improve human health. Professor Colgrave’s contributions include the identification of novel proteins, characterisation of their function and post-translational modifications, as well as development of MS-based quantitative assays for food and beverage products. Concurrent Session (Track 1) Session 12 – Malt & Barley Presentation Topic: Gluten reduction strategies for barley and beer Date & Time of Presentation (Perth Time GMT+8) Wednesday, 24 February 2021: 12.30 – 13.00 Presentation Abstract: Coeliac disease (CD) affects ~70 million people globally. When CD patients ingest gluten,
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